Chicken and Artichoke Bake

Made for RSC#11 This can be served with rice or noodles.

• Ready In: 1 hr 30 mins
• Serves: 2-4

Ingredients

• 1 (13 3/4ounce) can artichoke hearts
• 4  cups  approximately 1 bunch fresh spinach
• 1⁄4 cup  chopped shallot
• 2  tablespoons  chopped garlic
• 1⁄4 cup chicken broth
• 1⁄4 cup white wine
• 4  chicken thighs
• 1  cup  cream of chicken soup
• 1⁄2 cup milk
• 1⁄2 cup diced green chilis

Directions

1. Preheat oven to 350 degrees.
2. Drain and cut the artichokes into smaller pieces and place in a medium size bowl.
3. Add the spinach, garlic and shallots.
4. Mix the chicken broth and wine and pour over spinach and artichokes mixture.
5. Mix well and set aside.
6. Skin the thighs and remove any fat.
7. Place in a 9 inch square baking dish.
8. Mix the chicken soup, milk and green chilies together and set aside.
9. Spread spinach mixture over the chicken.
10. Pour soup mixture over spinach mixture.
11. Cover with a lid or foil.
12. Put it in the oven and bake for 1 hour or until chicken is done and juices are hot and bubbly.